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Rosemary Turkey Meatballs with Honey

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Rosemary Turkey Meatballs with Honey are the perfect, most delectable, bite-sized hors d’oeuvre for a cocktail party. They’re also fun to serve as a main course for dinner — they can be served over mashed potatoes or pasta, with all sorts of tasty sides. Rosemary Turkey Meatballs with Honey on a narrow white plate with toothpicks

Inspiration

Good things come in small packages. 

Maybe that’s why I love small plates and little bites — because yes, even with food, good things come in small packages.

Every bite of these Rosemary Turkey Meatballs has a touch of honey and explodes with flavor. They are over-the-top delicious, and I bet you won’t be able to stop at a few, or a dozen. 😉 

What’s in Rosemary Turkey Meatballs?

  • ground turkey
  • shallots
  • fresh rosemary
  • garlic
  • vermouth or sherry
  • honey
  • breadcrumbs
  • olive oil
  • salt, pepper

4 images showing the steps of making rosemary turkey meatballs with honey

Fresh Rosemary

Rosemary is such a delicious, aromatic herb to use fresh in recipes.

You’ll find if you look around, it’s quite commonly grown in residential neighborhoods. Perhaps in your yard? If not, maybe a neighbor’s? I can’t remember the last time I purchased fresh rosemary in a store.

Oh, and little goes a long way. This recipe has a little more than a tablespoon mixed into 1-pound of turkey, and you can really taste its earthy pine-like flavor, which is balanced so perfectly with the honey.

saute pan full of turkey meatballs

When and How to Serve Them

They’re the perfect bite-sized hors d’oeuvre for a cocktail party.

Guests love them for part of a main course for dinner or lunch. They can be served over mashed potatoes or pasta, with all sorts of tasty sides.

These can be fun for any holiday dinner, and the touch of honey makes Rosemary Turkey Meatballs a dish people especially love for Rosh Hashanah.

rosemary turkey meatballs on white plate with toothpicks

Recipe Substitutions

  • Gluten-free? Just use gluten-free breadcrumbs.
  • If you don’t have vermouth or sherry, you can use white wine. One that’s slightly sweet is best.
  • Red onion will suffice if you don’t have shallots.
  • If you only have dried rosemary, use about 2 teaspoons of it, instead of the fresh.

What to Serve with Rosemary Turkey Meatballs:

A few delicious ideas . . . .

5 from 10 votes
close up of rosemary turkey meatballs
Print
Rosemary Turkey Meatballs with Honey
Prep Time
20 mins
Cook Time
7 mins
Total Time
27 mins
 

Rosemary Turkey Meatballs are the perfect bite-sized hors d'oeuvre for a cocktail party and/or fun to serve for the main course for dinner. They're sweet, savory and oh-so-delicious!

*Serves about 6 as part of an entrée and about 10 as an hors d'oeuvre.

Course: Appetizer, Main Course
Cuisine: American
Keyword: appetizers for parties, best meatball recipes
Servings: 6
Calories: 126 kcal
Author: Valentina K. Wein
Ingredients
  • olive oil for the pan
  • ½ cup shallots, finely chopped
  • 1 tablespoon plus ½ teaspoon fresh rosemary, finely chopped
  • ½ teaspoon garlic, minced
  • 1 tablespoon dry vermouth or sherry
  • 1 pound lean ground turkey
  • 2 tablespoons honey
  • ¼ cup breadcrumbs
  • ¾ teaspoon salt
  • freshly ground black pepper
Instructions

  1. Coat a large non-stick sauté pan with olive oil and place it over low-medium heat. Add the shallots, rosemary, and garlic. Cook just until the shallots are soft, about 4 minutes. Then add the vermouth or sherry, turn the heat to high, and reduce it completely. Mix in the honey and remove the pan from the heat. Let it cool to room temperature. (Do not wash the pan!)

  2. Once the shallot mixture has cooled, in a large mixing bowl, add it to the turkey along with the breadcrumbs, salt, and a bit of pepper. Use your hands to fully incorporate all of the ingredients.

  3. Shape the turkey into balls that are approximately 1 to 2-inches, placing them on a large plate or sheet pan as you work. (If you have a 1 ¼ to 1½-inch cookie scoop, that's prefect.)

  4. Drizzle more olive oil into the same pan, and place it over medium-low heat. Add the meatballs and cook for about 3 minutes, just to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 to 4 more minutes, just until they are cooked through.

 

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Comments

  1. Jason DeMartino says

    Sounds good. Do you find that the breadcrumbs dry out the meatball at all? I will sometimes use stale bread, tear it up and soak it in milk or water, then wring it out and use that in place of breadcrumbs. Works well, especially for very lean ground meats.

    Reply

    • valentina says

      Thanks for the comment, Jason. In this recipe the breadcrumbs don’t dry out the meatballs. Interesting to soak breadcrumbs in milk. I have to give that a try. 🙂

      Reply

      • Jason DeMartino says

        It’s an old Italian Grandmother trick – gives the meatballs a more velvety texture. Be sure to use stale bread chunks – not breadcrumbs; they’ll just disintegrate.

        Reply

  4. Aimee says

    These look delicious – I love the idea of having them as appetizers. And I also love that you’re encouraging “urban foraging.” 🙂

    Reply

  5. nechama says

    I’m new to your delicious recipes.
    May I ask, however, why don’t you give us ‘nutrition facts’ about your various recipes, i.e., carbs, sugar, vitamins, etc.? I’ve seen on other sites a box posted with such information. It would be extremely helpful.

    BTW these Turkey Meatballs look so tempting and am looking forward to making them.

    Reply

    • valentina says

      Hi there, thank you so much for your comment and for checking out my recipes!

      I cook with fresh, whole foods, and try to be as health conscious as possible, and I believe (at least in terms of food), that most things are okay in moderation. So with that as my belief, and this not being a a blog about nutrition and diet, I’ve chosen just to include the calories, and not the whole nutrition chart. I’m sorry, as I do my best to please all of my readers. Hope you understand where I’m coming from. 🙂

      Reply

  6. Marla says

    Tried these last night. They are soooo delicious. I am on a strict diet right now and am trying to find creative, delicious foods that fit those restrictions. this hit the mark! I removed the breadcrumbs because I can’t have, and it didn’t seem to hurt. They were a bit less structured I suppose but were still wonderful. This will be a mainstay…regardless of diet!

    Reply

    • valentina says

      Marla, I’m thrilled these were a hit! Thanks for sharing, and I’m so happy these worked around your restrictions! 🙂

      Reply

  7. Brandt says

    Been using this fantastic recipe since 2014. I’ve always had access to lots of rosemary while slim on what to do with ground turkey. This recipe never fails as an app or main. I often substitute white onion for scallions.

    Reply

    • valentina says

      Thank you so much for writing in and for the kind words. I’m so happy you’ve been loving this recipe for so long. Using the white onions sounds delicious. Hope you enjoyed the holiday. Stay safe and well and thanks again for being a loyal reader on my site. 🙂 ~Valentina

      Reply

  12. Eha Carr says

    Turkey mince has become easily available and very reasonable in price in Australia. Until now it has not reached great popularity in this house. But I really like your approach with rosemary, honey and sherry in my case. Oh, a mains protein for me perchance with brown herby rice and a salad or steamed baby bok choi . . . shall try soonest !

    Reply

    • valentina says

      Hi Eha, I agree, would be delicious with brown rice and greens. Thanks for visiting and I hope you are safe and well! 🙂 ~Valentina

      Reply

  16. David @ Spiced says

    It really is crazy to see how big some of those rosemary bushes get! I tried once here, but it didn’t survive the winter. I might try again this year, though, as I know some of our neighbors have had success with it. Either way, these meatballs sound fantastic! I love meatballs, and the honey addition here sounds quite delectable. Excellent recipe, my friend!

    Reply

    • valentina says

      Hi Mimi, Thank you. I try to get about 10% fat if I can. I agree, if it’s too lean, it can be too dry. In this recipe the oil from cooking the onion mixture, and the honey help make them even more moist. Enjoy! 🙂 ~Valentina

      Reply

  22. David Scott Allen says

    Oddly, turkey is one of the very few things I do not have in my freezer right now. But I can imagine this will be just as good with ground chicken thighs. Like you, we love little bites. In fact, many nights for dinner, that’s what we do. One special thing like these meatballs, and then some cheeses, nuts, fruits… It makes it especially easy for nibbling while watching silly movies (which we all need a lot these days).

    Reply

    • valentina says

      Thanks, David. I’m so with you on the silly movies!! My youngest son in really into horror films and generally darker movies and I can’t take it. (Quarantine or not.) I’m always trying to get him to watch comedies or rom-coms with me. 🙂 ~Valentina

      Reply

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